Ginger And Spice Cookies Food

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GINGER SPICE COOKIES



Ginger Spice Cookies image

Categories     Cookies     Dairy     Egg     Ginger     Dessert     Bake     Christmas     Kid-Friendly     Back to School     Spring     Edible Gift     Cinnamon     Clove     Molasses     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 30

Number Of Ingredients 13

2 cups all purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
3/4 cup chopped crystallized ginger
1 cup (packed) dark brown sugar
1/2 cup vegetable shortening, room temperature
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
1/4 cup mild-flavored (light) molasses
Sugar

Steps:

  • Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, shortening and butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
  • Preheat oven to 350°F. Lightly butter 2 baking sheets. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.
  • Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)

SOFT, SPICY, HEAVENLY GINGER COOKIES



Soft, Spicy, Heavenly Ginger Cookies image

I found the original recipe for these cookies on allrecipes.com, and modified it to be vegan, as well as by changing the spices slightly. They are truly delicious cookies, and very easy to make.

Provided by pollen

Categories     Dessert

Time 25m

Yield 40 cookies

Number Of Ingredients 14

3/4 cup margarine, softened
1 cup white sugar
1/4 cup molasses
2 1/2 cups all-purpose flour
1/3 cup water
1 1/2 teaspoons baking soda
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1 tablespoon fresh ginger, chopped
1/4 teaspoon salt
3/4 cup raisins (optional)
2 tablespoons white sugar

Steps:

  • In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy.
  • Stir in the molasses.
  • Mix the water and baking soda and stir.
  • Sift together the flour, salt, and dry spices; add gradually to the sugar-margarine mixture.
  • Gradually stir the sifted ingredients, along with the ginger and raisins, into the molasses mixture.
  • Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar.
  • (The dough may be too soft to handle at this point- I suggest either adding a bit of flour, or refrigerating for 20 minutes[or even overnight]).
  • Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
  • Bake at 350°F for 10-12 minutes.

Nutrition Facts : Calories 87.6, Fat 3.5, SaturatedFat 0.7, Sodium 102.8, Carbohydrate 13.4, Fiber 0.3, Sugar 6.8, Protein 0.9

GINGER SPICE COOKIES



Ginger Spice Cookies image

This recipe is from Bon Appetit, March 2000, adapted with suggestions found on Epicurious.com. They are fabulous! Very chewy, with great flavor. Great paired with Vermont Cheddar and spiced cider (or simply by themselves). Very easy to make and a welcome change from chocolate cookies.

Provided by dmcpherr

Categories     Dessert

Time 32m

Yield 30 cookies, 30 serving(s)

Number Of Ingredients 12

2 cups all-purpose flour
2 1/2 teaspoons ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3/4 teaspoon salt
3/4 cup crystallized ginger, chopped before measuring
1 cup brown sugar, packed
1/2 cup unsalted butter, room temperature
1 large egg
1/4 cup molasses
1/4 cup sugar, to coat

Steps:

  • Combine first 6 ingredients in medium bowl; whisk to blend. Mix in crystallized ginger. Using electric mixer, beat brown sugar, butter in large bowl until fluffy. Add egg and molasses and beat until blended. Add flour mixture and mix just until blended. Cover and refrigerate 1 hour.
  • Preheat oven to 350°F Lightly butter 2 baking sheets, or line with parchment paper. Spoon sugar in thick layer onto small plate. Using wet hands, form dough into 1 1/4-inch balls; roll in sugar to coat completely. Place balls on prepared sheets, spacing 2 inches apart.
  • Bake cookies until cracked on top but still soft to touch, about 12 minutes. Cool on sheets 1 minute. Carefully transfer to racks and cool. (Can be made 5 days ahead. Store airtight at room temperature.)
  • Makes about 30.
  • * The original recipe called for light molasses and dark brown sugar. I found that regular molasses and light brown sugar worked great. The original recipe also called for 1/4 cup shortening and 1/4 cup butter. I followed the suggestions to omit the shortening and to use 1/2 cup of butter and it also worked out great.

GINGER SPICE COOKIES



Ginger Spice Cookies image

These delicious ginger spice cookies will make your tongue tingle and are tons of fun to decorate.

Provided by Food Network Canada

Categories     bake,dessert,eggs and dairy,kid-friendly,snack,Winter

Time 1h18m

Yield 36 servings

Number Of Ingredients 15

1-inch knob peeled fresh ginger or 2 Tbsp prepared ginger juice
3 ½ cups all-purpose flour
¾ tsp baking soda
½ tsp fine salt
1 Tbsp ground ginger
⅔ tsp ground cinnamon
2 tsp ground allspice
½ tsp freshly and finely ground black pepper
1 cup unsalted butter, room temperature and cut into pieces
1 cup superfine sugar
⅔ cup molasses, preferably sorghum
¼ cup water
3 Tbsp egg white powder
2 cups confectioners' sugar
Food coloring, sprinkles, candies or colored sugars as desired

Steps:

  • Puree the ginger in a mini food processor with 2 tablespoons water. Squeeze and strain juice through cheesecloth or a fine mesh strainer. Discard the ginger pulp. Reserve the juice.
  • Sift the flour, baking soda, salt and spices into a medium bowl, then whisk in the pepper; set aside.
  • Cream the butter and sugar with a handheld mixer until light and fluffy, about 1 1/2 minutes. Add the molasses and ginger juice and beat until evenly incorporated, about 2 minutes. (Stir together with a spatula if needed.) Gradually blend the dry ingredients on low speed into the butter mixture until you have a crumbly mixture. Bring the dough together by hand pressing and kneading lightly until moist, but not tacky. Divide into 2 equal portions, press into disks about 1/2-inch thick. Wrap in plastic and chill for at least 1 hour or overnight.
  • Position racks evenly in the oven and preheat to 350ºF.
  • Dust the dough and a work surface with flour. Roll the dough about 1/4 inch thick. Cut out cookies into desired shapes. Transfer to a parchment lined baking sheet. Bake until the cookies are a rich tawny brown, about 18 to 20 minutes. Cool on a rack.
  • Whisk the water and egg white powder in a medium bowl until foamy and smooth. Gradually whisk in the confectioners' sugar to make a smooth icing. For multiple colors divide the icing into batches and add a food coloring as desired. Spread or pipe the icing onto the cookies. Finish with sprinkles, or candies. Let rest on a rack until the icing sets, about 30 minutes.

GINGER SPICE COOKIES



Ginger Spice Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 3h48m

Number Of Ingredients 14

3 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1/2 teaspoon finely ground black pepper
1 cup unsalted butter, room temperature cut into pieces
1 cup superfine sugar
2/3 cup molasses, preferably sorghum
2 tablespoons prepared ginger juice
3 tablespoons egg white powder
2 cups confectioners' sugar
Food coloring, sprinkles, candies, or colored sugars, optional

Steps:

  • ;

GINGER SPICE COOKIES



Ginger Spice Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 3h48m

Yield about 3 dozen cookies, depending upon shape

Number Of Ingredients 15

1-inch knob peeled fresh ginger or 2 tablespoons prepared ginger juice
3 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon fine salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
2 teaspoons ground allspice
1/2 teaspoon freshly and finely ground black pepper
1 cup unsalted butter, room temperature cut into pieces
1 cup superfine sugar
2/3 cup molasses, preferably sorghum
1/4 cup water
3 tablespoons egg white powder
2 cups confectioners' sugar
Food coloring, sprinkles, candies, or colored sugars as desired

Steps:

  • Puree the ginger in a mini food processor with 2 tablespoons water. Squeeze and strain juice through cheesecloth or a fine mesh strainer. Discard the ginger pulp. Reserve the juice.
  • Sift the flour, baking soda, salt and spices into a medium bowl, then whisk in the pepper; set aside.
  • Cream the butter and sugar with a handheld mixer until light and fluffy, about 1 1/2 minutes. Add the molasses and ginger juice and beat until evenly incorporated, about 2 minutes. (Stir together with a spatula if needed.) Gradually blend the dry ingredients on low speed into the butter mixture until you have a crumbly mixture. Bring the dough together by hand pressing and kneading lightly until moist, but not tacky. Divide into 2 equal portions, press into disks about 1/2-inch thick. Wrap in plastic and chill for at least 1 hour or overnight.
  • Position racks evenly in the oven and preheat to 350 degrees F.
  • Dust the dough and a work surface with flour. Roll the dough about 1/4 inch thick. Cut out cookies into desired shapes. Transfer to a parchment lined baking sheet. Bake until the cookies are a rich tawny brown, about 18 to 20 minutes. Cool on a rack.
  • For decorating: Whisk the water and egg white powder in a medium bowl until foamy and smooth. Gradually whisk in the confectioners' sugar to make a smooth icing. For multiple colors divide the icing into batches and add a food coloring as desired. Spread or pipe the icing onto the cookies. Finish with sprinkles, or candies. Let rest on a rack until the icing sets, about 30 minutes.

GINGER-SPICE COOKIES



Ginger-Spice Cookies image

Categories     Cookies     Ginger     Dessert     Bake     Christmas     Vegetarian     Spice     Molasses     Bon Appétit

Yield Makes about 28

Number Of Ingredients 11

1 1/4 cups all purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, room temperature
2/3 cup (packed) golden brown sugar
1 large egg
2 tablespoons mild-flavored (light) molasses
Sugar

Steps:

  • Mix flour, cinnamon, ginger, baking soda, salt and cloves in medium bowl. Beat butter and brown sugar in large bowl until fluffy. Beat in egg and molasses. Beat in dry ingredients (dough will be very soft). Cover bowl with plastic. Refrigerate overnight.
  • Preheat oven to 325°F. Lightly butter 2 large baking sheets. Place sugar in shallow dish. Form dough into 1 1/4-inch balls. Roll each ball in sugar to coat. Arrange cookies on prepared baking sheets, spacing 2 inches apart. Using bottom of glass, gently press dough balls to form 1 1/2- to 1 3/4-inch rounds. Bake until cookies puff slightly but are still soft, about 12 minutes. Transfer cookies to rack and cool. (Can be prepared 3 days ahead. Store in airtight container.)

GINGER SPICE COOKIES



Ginger Spice Cookies image

Make and share this Ginger Spice Cookies recipe from Food.com.

Provided by Chef mariajane

Categories     Dessert

Time 15m

Yield 36 cookies

Number Of Ingredients 14

2 cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking powder
1 1/4 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon fresh ground pepper
1/4 teaspoon kosher salt
8 tablespoons unsalted butter, softened
1/2 cup light brown sugar
1/3 cup pureed candied ginger
1 large egg
1/2 cup honey
confectioners' sugar, for dusting

Steps:

  • In a bowl, sift together the flour, cocoa, baking powder, spices, pepper and salt.
  • In a second bowl, using a hand-held mixer, cream the butter and brown sugar. Add the puréed candied ginger and the egg; mix until smooth.
  • Add half the flour mixture to make a soft dough. Then mix in the honey and follow with the remaining flour mixture. The dough will be very soft. Dampen your fingers to prevent them from sticking while you work. Divide the dough into 3 rectangular pieces; lightly dust each piece of dough with flour and press between 2 sheets of plastic wrap. Refrigerate until well chilled, at least a couple of hours or overnight.
  • Preheat oven to 350°F.
  • Using a rolling pin, roll each piece of dough between the sheets of plastic wrap until it is about 1/4 -inch thick. If the dough gets very soft, which it can, return it to the refrigerator for 10-15 minutes before cutting. Lightly dust a clean work space with flour, peel off the top sheet of plastic, and invert the dough onto the work space. Then peel off the other piece of plastic. Make sure the dough is not sticking to the counter before cutting it into cookies. Cut the dough into 2-inch stars, circles, or other medium-size cookies.
  • Line 2 cookie sheets with parchment or dust with flour. Transfer the cookies with a spatula to the sheets. Bake the cookies for 15 minutes, or until the edges are lightly browned. Cool the cookies on a rack. When the cookies are cool, dust them with confectioners' sugar. Store in a well sealed container,.

Nutrition Facts : Calories 76.9, Fat 2.8, SaturatedFat 1.7, Cholesterol 12.7, Sodium 26.1, Carbohydrate 12.5, Fiber 0.3, Sugar 6.8, Protein 1

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